Easy Vegan Quiche

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!

Easy Vegan Quiche (Gluten Free + Unbelievably Divine)

INGREDIENTS

• 1 lb block firm tofu lightly pressed*
• 2 tablespoons coconut oil or any oil
• 1/2 large red onion sliced chopped in half
• about 3/4 cup chopped 272g mushrooms
• 2 cups fresh spinach chopped or whole
• 4 cloves garlic minced
• Salt and pepper to taste for the veggies
• 1 cup halved cherry tomatoes
• 1 cup almond milk
• 3 tablespoons nutritional yeast
• 3/4 teaspoon sea salt
• ¼ teaspoon black pepper
• 1/4 teaspoon turmeric for colour
• 2 teaspoons dried chives or 1 1/2 tablespoons freshly chopped chives
• ½ teaspoon baking powder
• 1 tablespoon vegan parmesan optional
• Two pinches black salt kala namak - totally optional**

INSTRUCTIONS

• Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
• Pre-bake pie crust for 10 minutes. Set aside.
• In a pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
• Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
• In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
• Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
• Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
• Allow to cool for about 10 minutes, then cut into and serve. Enjoy!

Notes

*If you have a tofu press, don’t push it down all the way. If you’re using the books

 and paper towel method (wrap a tofu block in a few layers of paper towel or

 a kitchen towel then press with books), you only want to press for about

 5-10 minutes, not much longer.

**Kala Namak is an Indian spice that adds a lovely eggy sulphur flavour to any

 vegan egg dishes. It is very powerful so only add a small pinch into your recipes.

 If you don’t have any, that’s also fine – it’s optional.

https://jessicainthekitchen.com/easy-vegan-quiche-gluten-free-unbelievably-divine/